Grilled Chicken and Quinoa Salad with Creamy Avocado Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Creamy Avocado Dressing

Enjoy a refreshing midday salad featuring tender grilled chicken, light and fluffy quinoa, and crisp mixed greens, all tossed with juicy cherry tomatoes, cool cucumber, and thinly sliced red onion. The salad is elevated by a luxurious, creamy avocado dressing with a touch of lemon and olive oil, creating a perfect balance of flavors and textures.

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NUTRITION

429kcal
Protein
19.3g
Fat
27.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Sliced Cucumber

1/2 Avocado

2 tsp Olive Oil

2 tbsp Thinly Sliced Red Onion

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Prepare your grill or grill pan and lightly season the chicken breast with salt and pepper. Grill for about 3-4 minutes per side until cooked through, then dice into bite-sized pieces.

  • 2

    In a bowl, combine the cooked quinoa with mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  • 3

    In a blender or food processor, blend the avocado, lemon juice, olive oil, and a pinch of salt until a creamy, smooth dressing forms.

  • 4

    Pour the creamy avocado dressing over the salad mixture and toss to combine evenly.

  • 5

    Gently fold in the diced grilled chicken. Serve immediately and enjoy the vibrant flavors.

Grilled Chicken and Quinoa Salad with Creamy Avocado Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Creamy Avocado Dressing

Enjoy a refreshing midday salad featuring tender grilled chicken, light and fluffy quinoa, and crisp mixed greens, all tossed with juicy cherry tomatoes, cool cucumber, and thinly sliced red onion. The salad is elevated by a luxurious, creamy avocado dressing with a touch of lemon and olive oil, creating a perfect balance of flavors and textures.

NUTRITION

429kcal
Protein
19.3g
Fat
27.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Sliced Cucumber

1/2 Avocado

2 tsp Olive Oil

2 tbsp Thinly Sliced Red Onion

1 tbsp Lemon Juice

PREPARATION

  • 1

    Prepare your grill or grill pan and lightly season the chicken breast with salt and pepper. Grill for about 3-4 minutes per side until cooked through, then dice into bite-sized pieces.

  • 2

    In a bowl, combine the cooked quinoa with mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  • 3

    In a blender or food processor, blend the avocado, lemon juice, olive oil, and a pinch of salt until a creamy, smooth dressing forms.

  • 4

    Pour the creamy avocado dressing over the salad mixture and toss to combine evenly.

  • 5

    Gently fold in the diced grilled chicken. Serve immediately and enjoy the vibrant flavors.